Preparation

Bring half-and-half, brown sugar, corn syrup, and salt to a boil in a 2-quart heavy saucepan over moderately high heat, whisking until smooth. Remove from heat and whisk in peanut butter until smooth. Transfer to a glass measure or small heatproof pitcher and cool slightly, about 5 minutes.

Divide ice cream among 4 bowls, then top each serving with some banana slices and 3 tablespoons peanut butter sauce. (You will have some sauce left over.)

Cooks' note:
Sauce keeps, cooled completely, uncovered, then chilled in an airtight container up to 1 week. Reheat before using.

my notes

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Recent Review

I didn't have any problems with this
not getting thick. To a previous
reviewer, any cooked recipe
involving half and half will NOT
come out correctly with fat-free
half and half. It's the chemistry
involving the fat itself that makes
a cooked recipe work.
Anyway, the sauce is fabulous. Try
with the home made marshmallows on
this site.